An airy Croatian soft bread with a flavorful tomato and anchovy filling.
By Tamara Novacoviç
This bread is a version of the so called Croatian Komiska pogaca. It is a bread filled with a layer of anchovies and tomatoes, traditionally coming from the island Vis. Anchovies combined with tomatoes produce a delicate and beautiful aroma and make this bread soft and moist. It is usually made in rectangle form and cut in squares, but I opted for the round version this time.
PrintBread with anchovies and tomatoes
Description
Soft bread with flavorful tomato and anchovy filling
Ingredients
Scale
- 5 cups (500 g) all purpose flour
- 1 tsp (7 g) dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 2 tbsp olive oil
- 1/4 cup (60 ml) warm milk
- 1 cup (250 ml) warm water
- 1 onion
- 2 garlic cloves
- 3 cups (500 g) fresh tomatoes
- 15 anchovy fillets
Instructions
- Combine yeast with warm milk and sugar, leave for 5 minutes.
- Preheat oven to 392 F (200 Celsius).
- Combine flour with salt, olive oil and warm water. Add yeast mixture, knead until smooth dough forms. Leave the dough in slightly oiled bowl, covered, for 1 hour. Then separate it into 2 equal parts. Roll out each part on floured or oiled surface. Put first part on the bottom of large rectangle baking pan or round pan. Cover it with the filling: assemble anchovy fillets over it, then tomatoes. Cover it with the second part of the dough.
- For the tomato filling, saute onion and garlic (finely chopped) on some olive oil. Put tomatoes into boiling water for 3 minutes, then put into a bowl of ice cold water and peel. Chop into pieces and add to onion and garlic, saute for 10 minutes. This is your tomato filling.
- Bake the bread for 40 minutes.
Looks delicious…sort of like a bread pizza.
yes, it is kind of a bread pizza. Thank you, glad you like it :)
This looks great–I always mean to try more savory baking, and I think the mix of anchovies with the tomatoes makes sure it’s not overly sweet (which I think could happen with the tomatoes alone).
yes, anchovies are nice and salty! :)